Place plastic wrap on work surface. Lay out lasagna noodles. Top each with equal amounts of spinach mixture (about 1/3 cup). Spread spinach evenly over each noodle leaving last 2 inches uncovered. Sprinkle 1 tablespoon feta over spinach on each noodle. Roll up each starting with the covered end. Carefully cut each roll-up in half and place ruffled-edge facing up in dish. Cover dish with aluminum foil.

Bake 30 to 35 minutes or until sauce is bubbling and roll-ups are hot.

To serve, spread 1/2 cup hot coulis in each shallow bowl; top each with 3 roll-ups. Remaining sauce may be served on side.